Dark French Dressing

A delicious variation for tossed greens as well as many other types of salads.

1 cup vegetable oil

(we used canola)

1/2 cup ketchup

1/4 cup vinegar (we used apple cider vinegar)

1 very small onion, quartered

1 teaspoon salt, or to taste

1 teaspoon paprika

2/3 cup sugar

In a food processor fitted with the metal blade or a good blender, combine all the ingredients. Process or blend until thoroughly combined and the sugar dissolves. Refrigerate the dressing in a tightly covered jar for up to a week. Makes about 2 cups.